About this recipe:A creamy mixture of chicken and veg is topped with a savoury scone-like topping. This is a favourite of my family. I double it because I have hungry teenagers!
1 onion, chopped
5 tablespoons plain flour
350ml chicken stock
1/2 teaspoon salt
1/4 teaspoon ground black pepper
150g frozen garden peas
125g diced carrots
275g cooked, shredded chicken meat
For the scone-topping
250g plain flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons butter or margarine
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 230 C / Gas 8. Butter a 2 litre baking dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken stock and milk. Heat till boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared baking dish.
For the scone-topping: In a medium bowl, mix together 250g flour, baking powder and 3/4 teaspoon salt. Rub in butter or margarine until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake in the preheated oven for 12 to 15 minutes, or until scones on top are golden brown, and cooked through. This tends to bubble over so I place a piece of aluminium foil under the pan to catch the drips.